Thursday, 11 April 2013

BOTTLE GOURD FUDGE- SIMPLY DIVINE AND GUILT FREE

“Simply divine”, is how I would describe bottle gourd fudge. Chewy, sweet succulent shreds of bottle gourd make guilt free sweet perfect to satiate the sweet cravings after meals.

My grandmother used to make it for herself during fasts. She would sprinkle kewra extract for flavour. I used cardamom. It is amazing how the humble bottle gourd transforms into a flavourful treat.

The KEWRA essence is the flavouring derived from a variety of pandan, Pandanus fascicularis. It is extracted from the male inflorescence of the plant. It is strongly floral. Concentrated oil made from pandanus flowers is used to flavor desserts and beverages in Indian cuisine

Bottle Gourd Fudge | Lauki ka Halwa

Ingredients

3 cups grated bottle gourd

½ litre milk

½ cup powdered sugar

3 tablespoons ghee (clarified butter)

½ cup milk powder

1 teaspoon cardamom powder / kewra extract

¼ cup sliced pistachios

¼ cup blanched and sliced almonds

Instructions

Squeeze out excess water from grated lauki.

Take grated lauki in a thick bottom pan. Add milk and cook on medium flame.

When the mixture begins to look dry, dissolve milk powder in water and add to the pan. Cook till lauki becomes tender and the milk reduces in quantity.

1 comment:

I have never tried bottle gourd. I love all forms of melon and pumpkin and this fudge looks really lovely. I wonder if I could source some seeds and give bottle gourds a go this coming growing season :). Thank you for this lovely recipe

Welcome to our world in the foothills of the Himalayas where I live with my family, pets, animals and mesmerizing nature all around. Baking is my passion. Our home is often flooded by the heavenly aroma of freshly baked bread or the buttery aroma of healthy cakes.

Nature inspires, nature motivates and I love to capture the beautiful moments in my photographs. Sharing a slice of our lives along with simple, vegetarian, and healthy bakes and other kitchen escapades and stories from the foothills.